|1/2 cup soy sauce||2 pounds sirloin, flank steak, skirt steak, or hanger steak|
|1/2 cup and 2 tablespoons olive oil||1 1/2 cups barley|
|1 tablespoon Worcestershire sauce||1 pound cremini, shiitake or maitake mushrooms|
|1 tablespoon white miso||Kosher salt|
|5 cloves garlic, minced||4 cups chopped fresh spinach|
Make the marinade: whisk the soy sauce, 2 tablespoons olive oil, Worcester sauce, miso, and 1 minced garlic clove together in a large bowl.
Trim the steak and slice into 1 inch-wide strips, then submerge in the marinade, turning to coat evenly. Marinate for 1 hour.
While the steak marinates, bring 3 cups of salted water to a boil. Add the barley and simmer, covered, for 35-40 minutes or until the barley is tender. Drain any excess water and reserve.
Heat 1/4 cup oil until shimmering in a large, high-sided skillet or sauté pan over medium-high heat. Stir in half the mushrooms and sprinkle with kosher salt. Cook undisturbed for 3-4 minutes to allow the mushrooms to brown before flipping. Cook for 3 minutes more, then remove from the pan and repeat with the remaining 1/4 cup oil and mushrooms.
Return all the mushrooms to the pan and add 4 cloves garlic and spinach. Cook, stirring, until the spinach is just wilted, then add the barley.
Heat a cast iron skillet or steel sauté pan over high heat until searing hot. Remove the steak from the marinade, shaking gently to remove excess, then cook in batches -- about 2-3 minutes per side for medium rare to medium.
Let the steak rest for a minute or two before serving over the barley and vegetables.
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